Name: Blueberry Oat Scones
Yield: Makes 11 to 12 servings
Ingredients: 3 cups all purpose flour; 1/3 cup (packed) golden brown sugar; 1 tablespoon plus 1 teaspoon baking powder; 1 1/2 teaspoons baking soda; 3/4 teaspoon coarse kosher salt; 11 tablespoons (1 stick plus 3 tablespoons) chilled unsalted butter, cut into 1/2-inch cubes; 1 cup plus 3 tablespoons old-fashioned oats; 1 cup fresh or frozen blueberries (about 5 1/2 ounces); 1 3/4 cups chilled half and half; 1 teaspoon vanilla extract; 5 teaspoons raw sugar*

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photo by Elinor Carucci

This version of the scone is based on the recipe from the Standard Baking Company. Molly tweaked the recipe slightly in her home kitchen. If using frozen blueberries, do not thaw them before folding into the batter.

Recipe information

Yield
Makes 11 to 12 servings

Ingredients

3 cups all purpose flour

1/3 cup (packed) golden brown sugar

1 tablespoon plus 1 teaspoon baking powder

1 1/2 teaspoons baking soda

3/4 teaspoon coarse kosher salt

11 tablespoons (1 stick plus 3 tablespoons) chilled unsalted butter, cut into 1/2-inch cubes

1 cup plus 3 tablespoons old-fashioned oats

1 cup fresh or frozen blueberries (about 5 1/2 ounces)

1 3/4 cups chilled half and half

1 teaspoon vanilla extract

5 teaspoons raw sugar*

Preparation

Step 1
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.
Step 2
Combine flour, brown sugar, baking powder, baking soda, and coarse salt in processor; blend 5 seconds. Add butter. Using on/off turns, blend until mixture resembles coarse meal. Transfer mixture to large bowl. Add 1 cup oats and blueberries; stir to blend evenly.
Step 3
Stir half and half and vanilla in small bowl. Gradually add to flour mixture, tossing until dough just comes together (dough will be very moist).
Step 4
Using 1/2-cup measuring cup for each scone, drop dough in mounds onto prepared baking sheets, spacing 3 inches apart. Sprinkle tops with remaining 3 tablespoons oats, then raw sugar.
Step 5
Bake 15 minutes. Reverse sheets and continue baking until scones are golden and tester inserted into center from side comes out clean, about 12 minutes longer. Transfer scones to rack and cool slightly. Serve warm or at room temperature.
Step 6
*Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.

TagsScone Pastries Oat Rice & Grains Blueberry Berry Fruit Breakfast Brunch Nut Free Easy Baking Food Processor Bon Appétit

Recipe notes

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